Get the Recipe:
Nutella Banana Bread
This Nutella banana bread is really moist and fluffy and can be eaten at any time of the day. The sweetness and softness of the bananas are perfectly combined with the rich chocolatey flavour of Nutella. A heavenly combo that is impossible to resist!
Ingredients
- 3 large ripe bananas
- 1 cup (200 g) firmly packed light brown sugar
- 2/3 cup (160 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (280 g) Nutella
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Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9" x 5" loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork and add the sugar, vegetable oil, egg, and vanilla extract. Mix well until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pour the banana mixture into the flour mixture, and stir until combined.
- Transfer half of the batter to the prepared pan. Using a spoon, add dollops of Nutella on top of the batter, and gently swirl the batter with a knife to form ribbons of Nutella.
- Pour the other half of the batter on top. Bake for 45-50 minutes, or until the top of the bread has browned and a pick inserted into the center comes out clean.
- Cool the bread in the pan on a wire rack for 10 minutes. Then transfer the bread from the pan to a wire rack to cool completely.
Notes
- How to store:
- Counter: Loosely wrap your bread in saran wrap or slice it and place the pieces in an airtight container. You can then store it on the counter for 2-3 days.
- Fridge: Wrap the banana bread loaf or slices in saran wrap and store it in the fridge for 4-5 days.
- Freezer: Your loaf can be wrapped tightly and frozen for up to 3 months. You can also freeze it in slices, wrapping each slice individually with plastic wrap. When you’re ready to eat, set a slice on the counter to thaw.
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